---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Sour Cream Fudge Cake
 Categories: Cakes, Chocolate
      Yield: 10 servings
 
      2 c  All-purpose flour
      2 ts Baking soda
    1/2 ts Salt
    1/2 c  Unsalted butter; softened
  2 1/4 c  Brown sugar, packed
      3    Eggs
      4 oz Bitter chocolate
           Melted and cooled
  1 1/2 ts Pure vanilla
      1 c  Sour cream
      1 c  Coffee=prepared very strong
 
  This rich cake is from Mendocino's CAFE BEAUJOLAIS.  Chef
  Margaret Fox makes it for birthdays, and those
  adventuresome couples who want a chocolate wedding cake.
  It is usually served with Creme Fraiche Chocolate Frosting
  (recipe on separate post).
  
  Sift together flour, baking soda and salt.  Beat butter,
  sugar and eggs for 5 minutes in the bowl of an electric
  mixer until very light and fluffy.  Beat in chocolate and
  vanilla.  Stir in about 1/3 of the dry ingredients, half
  the sour cream, another 1/3 of the dry ingredients, the
  rest of the sour cream, and finally the remainder of the
  dry ingredients.  Stir JUST until mixed.
  Stir in hot coffee, and pour into two 9 inch square pans
  greased and lined with waxed paper.  Strike each pan on the
  edge of the counter or drop several times onto the floor
  from a height of 6 inches to release air bubbles.  Bake at
  350 degrees for 35 minutes.  Cool pans on a wire rack for
  15 minutes.  Run a knife around the edge, turn out, and
  cool completely.  Sharron Solomon
 
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